Scalloped Potatoes

Scalloped Potatoes

Scalloped potatoes are always popular so with this Recipe Makeover we show you how to make them healthier than the traditional dish.

Per serving: 293 calories and 6g fat.

Saves: 54 calories and 6g fat.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins

Yield: 6 x approx. 1 cup servings

High-Fiber Recipe Dairy-Free Recipe

About this Recipe Makeover

By replacing butter with buttery spread, and regular milk and cheese with soy drink and soy cheese, our Scalloped Potatoes are a lighter vegetarian version of the old favorite.

If you prefer dairy milk and cheese, replace the soy drink and soy cheese with equivalent amounts of low-fat milk and cheddar cheese (nonfat cheese generally doesn't melt well).

Ingredients Convert to Metric Show Makeover Show Traditional

  • 6 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 tsp salt
  • 2 Tbsp buttery spread
  • 2 1/2 Tbsp flour
  • 1/2 tsp salt, extra
  • 1 tsp dried basil leaves
  • 2 1/2 cup plain soy drink
  • 6 medium potatoes, peeled and sliced
  • 2 1/2 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp butter
  • 2 cup whole milk, scalded
  • 1/2 cup grated, regular cheddar cheese

Directions: Standard directions Microwave directions

Preheat oven to 400F.

Layer potatoes and onions in a large casserole dish. Sprinkle 1/2 teaspoon of salt between layers.

Melt buttery spread in a saucepan, remove from heat and stir through flour. Return spread-flour mixture to heat and cook for 1 minute. Remove from heat and gradually add soy milk, stirring until smooth. Return to heat and simmer until mixture boils and thickens. Add extra 1/2 teaspoon of salt and basil.

Pour sauce over layered potatoes. Bake in preheated oven for 45 minutes, or until cooked.

Layer potatoes and onions in a large microwaveable casserole dish. Sprinkle 1/2 teaspoon of salt between layers.

In a separate dish, melt buttery spread on HIGH [100%] for 1 minute, remove from microwave oven and stir through flour. Return spread-flour mixture to microwave oven and microwave for 1 minute. Remove from microwave and gradually add soy milk, stirring until smooth. Microwave on HIGH [100%] for 4 minutes, stirring after every minute, until mixture boils and thickens. Add extra 1/2 teaspoon of salt and basil.

Pour sauce over layered potatoes. Microwave on HIGH [100%] for 20 minutes.

Variations:

Can lightly sprinkle with shredded soy cheese or rice cheese.

If dairy-free is not necessary or desired, you can replace the soy milk with low-fat cow's milk and add low-fat cheddar cheese.

Serving suggestions are not included in the nutritional analysis.